Preparation to prepare oats upma:

Dry roast the oats in a kadai for about 5 minutes in medium flame until the aroma rises from the oats.
Wash and chop the carrots and beans into small pieces.
Chop the onions into thin slices.

Method

Heat oil in a kadai.
Add the mustard when oil is hot, when mustard splutters, reduce the flame add the urad dal and fry until golden brown.
Next add the onion and saute it turns translucent.
Add the red chilly, turmeric powder, curry leaves, and roast in medium flame.
Add the chopped carrot, beans and green peas and saute everything and cook until the vegetables are 1/2 cooked.
Now add 1 1/4 cups of water, salt and allow the water to boil.
When the water starts to boil add the roasted oats and mix well.
Oats will absorb the water and will get cooked. In medium flame saute until all water is evaporated and oats is no longer sticky.
Serve hot with chutney, pickle or as is like me.

Notes

Roasting the oats brings out the flavor and prevents oats from being sticky.
You can sprinkle some lemon juice when the upma is done to give a lemony twist.
Do not allow the temper items to be over roasted, it spoils the taste of the upma.
The vegetables should be slightly crunchy for this type of upma.